17 th Annual Vegan Harvest Dinner

Name(Required)

Email(Required)

Phone Number(Required)

Pick-up Time(Required)

Meal 1

Soups(Required)

Saffron infused consommé with roasted root veggies, lentil pearls, and wilted greens garnished with micro greens and edible flower. {Gluten-Free / Soy-Free}

A silky bisque marrying roasted parsnip’s nutty sweetness with tart apple, and warm spices, finished with caramelized shallot oil, & thyme. {Gluten-Free / Soy-Free / Contains Nuts}

Salads(Required)

Ripe persimmons meet crisp radicchio and fennel, finished with silky coconut maple cream and bright sherry vinaigrette garnished with pomegranate pearls, spiced pepita crunch, and micro basil. {Gluten-Free / Soy Free}

A warm salad of roasted baby potatoes and jewel-toned beets tossed in tamarind-lime vinaigrette, layered with mixed harvest greens, fresh herbs, and spiced nut crumble finishes with mint oil. {Gluten-Free / Contains Nut/Soy-Free}

Appetizer(Required)

Truffle-scented polenta encasing a savory porcini duxelles, crisped to perfection and served over a deep, smoky tomato sauce and topped with roasted garlic and lemon aioli. {Gluten-Free}

Smoky sweet and savory roasted Japanese eggplant lacquered with miso-harissa glaze, served over a silky white bean pate, and red pepper pomegranate jam garnished with sesame shishito pepper. {Gluten-Free}

Entrées(Required)

Roasted celeriac cylinders slow-basted in the herb oil until caramelized and tender paired with nutty farro spelt cakes and velvety red Kuri squash puree. Finished with glossy date-miso jus, pickled apple and crispy sage.

Golden risotto cakes perfumed with saffron and fennel seed, paired with crisp beer battered artichoke served over porcini-Marsala reduction, topped with roasted red pepper coulis and charred pearl onions. {Gluten-Free}

Desserts(Required)

Pate sable tart with Pear puree, almond crumble filling, vanilla ganache. {Gluten-free & Contain Nuts}

Layers of sweet potato crème, maple-miso caramel, and sesame brittle topped with whipped cream. {Gluten-Free}

Add additional meals (optional)

Select the number of meals that will be added (i.e. if you select 2 additional meals there will be 3 in total)

Meal 2

Soups(Required)

Saffron infused consommé with roasted root veggies, lentil pearls, and wilted greens garnished with micro greens and edible flower. {Gluten-Free / Soy-Free}

A silky bisque marrying roasted parsnip’s nutty sweetness with tart apple, and warm spices, finished with caramelized shallot oil, & thyme. {Gluten-Free / Soy-Free / Contains Nuts}

Saleds(Required)

Ripe persimmons meet crisp radicchio and fennel, finished with silky coconut maple cream and bright sherry vinaigrette garnished with pomegranate pearls, spiced pepita crunch, and micro basil. {Gluten-Free / Soy Free}

A warm salad of roasted baby potatoes and jewel-toned beets tossed in tamarind-lime vinaigrette, layered with mixed harvest greens, fresh herbs, and spiced nut crumble finishes with mint oil. {Gluten-Free / Contains Nut/Soy-Free}

Appetizer(Required)

Truffle-scented polenta encasing a savory porcini duxelles, crisped to perfection and served over a deep, smoky tomato sauce and topped with roasted garlic and lemon aioli. {Gluten-Free}

Smoky sweet and savory roasted Japanese eggplant lacquered with miso-harissa glaze, served over a silky white bean pate, and red pepper pomegranate jam garnished with sesame shishito pepper. {Gluten-Free}

Entrées(Required)

Roasted celeriac cylinders slow-basted in the herb oil until caramelized and tender paired with nutty farro spelt cakes and velvety red Kuri squash puree. Finished with glossy date-miso jus, pickled apple and crispy sage.

Golden risotto cakes perfumed with saffron and fennel seed, paired with crisp beer battered artichoke served over porcini-Marsala reduction, topped with roasted red pepper coulis and charred pearl onions. {Gluten-Free}

Desserts(Required)

Pate sable tart with Pear puree, almond crumble filling, vanilla ganache. {Gluten-free & Contain Nuts}

Layers of sweet potato crème, maple-miso caramel, and sesame brittle topped with whipped cream. {Gluten-Free}

Meal 3

Soups(Required)

Saffron infused consommé with roasted root veggies, lentil pearls, and wilted greens garnished with micro greens and edible flower. {Gluten-Free / Soy-Free}

A silky bisque marrying roasted parsnip’s nutty sweetness with tart apple, and warm spices, finished with caramelized shallot oil, & thyme. {Gluten-Free / Soy-Free / Contains Nuts}

Saleds(Required)

Ripe persimmons meet crisp radicchio and fennel, finished with silky coconut maple cream and bright sherry vinaigrette garnished with pomegranate pearls, spiced pepita crunch, and micro basil. {Gluten-Free / Soy Free}

A warm salad of roasted baby potatoes and jewel-toned beets tossed in tamarind-lime vinaigrette, layered with mixed harvest greens, fresh herbs, and spiced nut crumble finishes with mint oil. {Gluten-Free / Contains Nut/Soy-Free}

Appetizer(Required)

Truffle-scented polenta encasing a savory porcini duxelles, crisped to perfection and served over a deep, smoky tomato sauce and topped with roasted garlic and lemon aioli. {Gluten-Free}

Smoky sweet and savory roasted Japanese eggplant lacquered with miso-harissa glaze, served over a silky white bean pate, and red pepper pomegranate jam garnished with sesame shishito pepper. {Gluten-Free}

Entrées(Required)

Roasted celeriac cylinders slow-basted in the herb oil until caramelized and tender paired with nutty farro spelt cakes and velvety red Kuri squash puree. Finished with glossy date-miso jus, pickled apple and crispy sage.

Golden risotto cakes perfumed with saffron and fennel seed, paired with crisp beer battered artichoke served over porcini-Marsala reduction, topped with roasted red pepper coulis and charred pearl onions. {Gluten-Free}

Desserts(Required)

Pate sable tart with Pear puree, almond crumble filling, vanilla ganache. {Gluten-free & Contain Nuts}

Layers of sweet potato crème, maple-miso caramel, and sesame brittle topped with whipped cream. {Gluten-Free}

Meal 4

Soups(Required)

Saffron infused consommé with roasted root veggies, lentil pearls, and wilted greens garnished with micro greens and edible flower. {Gluten-Free / Soy-Free}

A silky bisque marrying roasted parsnip’s nutty sweetness with tart apple, and warm spices, finished with caramelized shallot oil, & thyme. {Gluten-Free / Soy-Free / Contains Nuts}

Saleds(Required)

Ripe persimmons meet crisp radicchio and fennel, finished with silky coconut maple cream and bright sherry vinaigrette garnished with pomegranate pearls, spiced pepita crunch, and micro basil. {Gluten-Free / Soy Free}

A warm salad of roasted baby potatoes and jewel-toned beets tossed in tamarind-lime vinaigrette, layered with mixed harvest greens, fresh herbs, and spiced nut crumble finishes with mint oil. {Gluten-Free / Contains Nut/Soy-Free}

Appetizer(Required)

Truffle-scented polenta encasing a savory porcini duxelles, crisped to perfection and served over a deep, smoky tomato sauce and topped with roasted garlic and lemon aioli. {Gluten-Free}

Smoky sweet and savory roasted Japanese eggplant lacquered with miso-harissa glaze, served over a silky white bean pate, and red pepper pomegranate jam garnished with sesame shishito pepper. {Gluten-Free}

Entrées(Required)

Roasted celeriac cylinders slow-basted in the herb oil until caramelized and tender paired with nutty farro spelt cakes and velvety red Kuri squash puree. Finished with glossy date-miso jus, pickled apple and crispy sage.

Golden risotto cakes perfumed with saffron and fennel seed, paired with crisp beer battered artichoke served over porcini-Marsala reduction, topped with roasted red pepper coulis and charred pearl onions. {Gluten-Free}

Desserts(Required)

Pate sable tart with Pear puree, almond crumble filling, vanilla ganache. {Gluten-free & Contain Nuts}

Layers of sweet potato crème, maple-miso caramel, and sesame brittle topped with whipped cream. {Gluten-Free}

Meal 5

Soups(Required)

Saffron infused consommé with roasted root veggies, lentil pearls, and wilted greens garnished with micro greens and edible flower. {Gluten-Free / Soy-Free}

A silky bisque marrying roasted parsnip’s nutty sweetness with tart apple, and warm spices, finished with caramelized shallot oil, & thyme. {Gluten-Free / Soy-Free / Contains Nuts}

Saleds(Required)

Ripe persimmons meet crisp radicchio and fennel, finished with silky coconut maple cream and bright sherry vinaigrette garnished with pomegranate pearls, spiced pepita crunch, and micro basil. {Gluten-Free / Soy Free}

A warm salad of roasted baby potatoes and jewel-toned beets tossed in tamarind-lime vinaigrette, layered with mixed harvest greens, fresh herbs, and spiced nut crumble finishes with mint oil. {Gluten-Free / Contains Nut/Soy-Free}

Appetizer(Required)

Truffle-scented polenta encasing a savory porcini duxelles, crisped to perfection and served over a deep, smoky tomato sauce and topped with roasted garlic and lemon aioli. {Gluten-Free}

Smoky sweet and savory roasted Japanese eggplant lacquered with miso-harissa glaze, served over a silky white bean pate, and red pepper pomegranate jam garnished with sesame shishito pepper. {Gluten-Free}

Entrées(Required)

Roasted celeriac cylinders slow-basted in the herb oil until caramelized and tender paired with nutty farro spelt cakes and velvety red Kuri squash puree. Finished with glossy date-miso jus, pickled apple and crispy sage.

Golden risotto cakes perfumed with saffron and fennel seed, paired with crisp beer battered artichoke served over porcini-Marsala reduction, topped with roasted red pepper coulis and charred pearl onions. {Gluten-Free}

Desserts(Required)

Pate sable tart with Pear puree, almond crumble filling, vanilla ganache. {Gluten-free & Contain Nuts}

Layers of sweet potato crème, maple-miso caramel, and sesame brittle topped with whipped cream. {Gluten-Free}

Meal 6

Soups(Required)

Saffron infused consommé with roasted root veggies, lentil pearls, and wilted greens garnished with micro greens and edible flower. {Gluten-Free / Soy-Free}

A silky bisque marrying roasted parsnip’s nutty sweetness with tart apple, and warm spices, finished with caramelized shallot oil, & thyme. {Gluten-Free / Soy-Free / Contains Nuts}

Saleds(Required)

Ripe persimmons meet crisp radicchio and fennel, finished with silky coconut maple cream and bright sherry vinaigrette garnished with pomegranate pearls, spiced pepita crunch, and micro basil. {Gluten-Free / Soy Free}

A warm salad of roasted baby potatoes and jewel-toned beets tossed in tamarind-lime vinaigrette, layered with mixed harvest greens, fresh herbs, and spiced nut crumble finishes with mint oil. {Gluten-Free / Contains Nut/Soy-Free}

Appetizer(Required)

Truffle-scented polenta encasing a savory porcini duxelles, crisped to perfection and served over a deep, smoky tomato sauce and topped with roasted garlic and lemon aioli. {Gluten-Free}

Smoky sweet and savory roasted Japanese eggplant lacquered with miso-harissa glaze, served over a silky white bean pate, and red pepper pomegranate jam garnished with sesame shishito pepper. {Gluten-Free}

Entrées(Required)

Roasted celeriac cylinders slow-basted in the herb oil until caramelized and tender paired with nutty farro spelt cakes and velvety red Kuri squash puree. Finished with glossy date-miso jus, pickled apple and crispy sage.

Golden risotto cakes perfumed with saffron and fennel seed, paired with crisp beer battered artichoke served over porcini-Marsala reduction, topped with roasted red pepper coulis and charred pearl onions. {Gluten-Free}

Desserts(Required)

Pate sable tart with Pear puree, almond crumble filling, vanilla ganache. {Gluten-free & Contain Nuts}

Layers of sweet potato crème, maple-miso caramel, and sesame brittle topped with whipped cream. {Gluten-Free}

Meal 7

Soups(Required)

Saffron infused consommé with roasted root veggies, lentil pearls, and wilted greens garnished with micro greens and edible flower. {Gluten-Free / Soy-Free}

A silky bisque marrying roasted parsnip’s nutty sweetness with tart apple, and warm spices, finished with caramelized shallot oil, & thyme. {Gluten-Free / Soy-Free / Contains Nuts}

Saleds(Required)

Ripe persimmons meet crisp radicchio and fennel, finished with silky coconut maple cream and bright sherry vinaigrette garnished with pomegranate pearls, spiced pepita crunch, and micro basil. {Gluten-Free / Soy Free}

A warm salad of roasted baby potatoes and jewel-toned beets tossed in tamarind-lime vinaigrette, layered with mixed harvest greens, fresh herbs, and spiced nut crumble finishes with mint oil. {Gluten-Free / Contains Nut/Soy-Free}

Appetizer(Required)

Truffle-scented polenta encasing a savory porcini duxelles, crisped to perfection and served over a deep, smoky tomato sauce and topped with roasted garlic and lemon aioli. {Gluten-Free}

Smoky sweet and savory roasted Japanese eggplant lacquered with miso-harissa glaze, served over a silky white bean pate, and red pepper pomegranate jam garnished with sesame shishito pepper. {Gluten-Free}

Entrées(Required)

Roasted celeriac cylinders slow-basted in the herb oil until caramelized and tender paired with nutty farro spelt cakes and velvety red Kuri squash puree. Finished with glossy date-miso jus, pickled apple and crispy sage.

Golden risotto cakes perfumed with saffron and fennel seed, paired with crisp beer battered artichoke served over porcini-Marsala reduction, topped with roasted red pepper coulis and charred pearl onions. {Gluten-Free}

Desserts(Required)

Pate sable tart with Pear puree, almond crumble filling, vanilla ganache. {Gluten-free & Contain Nuts}

Layers of sweet potato crème, maple-miso caramel, and sesame brittle topped with whipped cream. {Gluten-Free}

Meal 8

Soups(Required)

Saffron infused consommé with roasted root veggies, lentil pearls, and wilted greens garnished with micro greens and edible flower. {Gluten-Free / Soy-Free}

A silky bisque marrying roasted parsnip’s nutty sweetness with tart apple, and warm spices, finished with caramelized shallot oil, & thyme. {Gluten-Free / Soy-Free / Contains Nuts}

Saleds(Required)

Ripe persimmons meet crisp radicchio and fennel, finished with silky coconut maple cream and bright sherry vinaigrette garnished with pomegranate pearls, spiced pepita crunch, and micro basil. {Gluten-Free / Soy Free}

A warm salad of roasted baby potatoes and jewel-toned beets tossed in tamarind-lime vinaigrette, layered with mixed harvest greens, fresh herbs, and spiced nut crumble finishes with mint oil. {Gluten-Free / Contains Nut/Soy-Free}

Appetizer(Required)

Truffle-scented polenta encasing a savory porcini duxelles, crisped to perfection and served over a deep, smoky tomato sauce and topped with roasted garlic and lemon aioli. {Gluten-Free}

Smoky sweet and savory roasted Japanese eggplant lacquered with miso-harissa glaze, served over a silky white bean pate, and red pepper pomegranate jam garnished with sesame shishito pepper. {Gluten-Free}

Entrées(Required)

Roasted celeriac cylinders slow-basted in the herb oil until caramelized and tender paired with nutty farro spelt cakes and velvety red Kuri squash puree. Finished with glossy date-miso jus, pickled apple and crispy sage.

Golden risotto cakes perfumed with saffron and fennel seed, paired with crisp beer battered artichoke served over porcini-Marsala reduction, topped with roasted red pepper coulis and charred pearl onions. {Gluten-Free}

Desserts(Required)

Pate sable tart with Pear puree, almond crumble filling, vanilla ganache. {Gluten-free & Contain Nuts}

Layers of sweet potato crème, maple-miso caramel, and sesame brittle topped with whipped cream. {Gluten-Free}

Meal 9

Soups(Required)

Saffron infused consommé with roasted root veggies, lentil pearls, and wilted greens garnished with micro greens and edible flower. {Gluten-Free / Soy-Free}

A silky bisque marrying roasted parsnip’s nutty sweetness with tart apple, and warm spices, finished with caramelized shallot oil, & thyme. {Gluten-Free / Soy-Free / Contains Nuts}

Saleds(Required)

Ripe persimmons meet crisp radicchio and fennel, finished with silky coconut maple cream and bright sherry vinaigrette garnished with pomegranate pearls, spiced pepita crunch, and micro basil. {Gluten-Free / Soy Free}

A warm salad of roasted baby potatoes and jewel-toned beets tossed in tamarind-lime vinaigrette, layered with mixed harvest greens, fresh herbs, and spiced nut crumble finishes with mint oil. {Gluten-Free / Contains Nut/Soy-Free}

Appetizer(Required)

Truffle-scented polenta encasing a savory porcini duxelles, crisped to perfection and served over a deep, smoky tomato sauce and topped with roasted garlic and lemon aioli. {Gluten-Free}

Smoky sweet and savory roasted Japanese eggplant lacquered with miso-harissa glaze, served over a silky white bean pate, and red pepper pomegranate jam garnished with sesame shishito pepper. {Gluten-Free}

Entrées(Required)

Roasted celeriac cylinders slow-basted in the herb oil until caramelized and tender paired with nutty farro spelt cakes and velvety red Kuri squash puree. Finished with glossy date-miso jus, pickled apple and crispy sage.

Golden risotto cakes perfumed with saffron and fennel seed, paired with crisp beer battered artichoke served over porcini-Marsala reduction, topped with roasted red pepper coulis and charred pearl onions. {Gluten-Free}

Desserts(Required)

Pate sable tart with Pear puree, almond crumble filling, vanilla ganache. {Gluten-free & Contain Nuts}

Layers of sweet potato crème, maple-miso caramel, and sesame brittle topped with whipped cream. {Gluten-Free}

Meal 10

Soups(Required)

Saffron infused consommé with roasted root veggies, lentil pearls, and wilted greens garnished with micro greens and edible flower. {Gluten-Free / Soy-Free}

A silky bisque marrying roasted parsnip’s nutty sweetness with tart apple, and warm spices, finished with caramelized shallot oil, & thyme. {Gluten-Free / Soy-Free / Contains Nuts}

Saleds(Required)

Ripe persimmons meet crisp radicchio and fennel, finished with silky coconut maple cream and bright sherry vinaigrette garnished with pomegranate pearls, spiced pepita crunch, and micro basil. {Gluten-Free / Soy Free}

A warm salad of roasted baby potatoes and jewel-toned beets tossed in tamarind-lime vinaigrette, layered with mixed harvest greens, fresh herbs, and spiced nut crumble finishes with mint oil. {Gluten-Free / Contains Nut/Soy-Free}

Appetizer(Required)

Truffle-scented polenta encasing a savory porcini duxelles, crisped to perfection and served over a deep, smoky tomato sauce and topped with roasted garlic and lemon aioli. {Gluten-Free}

Smoky sweet and savory roasted Japanese eggplant lacquered with miso-harissa glaze, served over a silky white bean pate, and red pepper pomegranate jam garnished with sesame shishito pepper. {Gluten-Free}

Entrées(Required)

Roasted celeriac cylinders slow-basted in the herb oil until caramelized and tender paired with nutty farro spelt cakes and velvety red Kuri squash puree. Finished with glossy date-miso jus, pickled apple and crispy sage.

Golden risotto cakes perfumed with saffron and fennel seed, paired with crisp beer battered artichoke served over porcini-Marsala reduction, topped with roasted red pepper coulis and charred pearl onions. {Gluten-Free}

Desserts(Required)

Pate sable tart with Pear puree, almond crumble filling, vanilla ganache. {Gluten-free & Contain Nuts}

Layers of sweet potato crème, maple-miso caramel, and sesame brittle topped with whipped cream. {Gluten-Free}

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17 th Annual Vegan Harvest Dinner

Thanksgiving Day – Thursday, November 27th

5-course Prix Fixe Menu Dinner – $80 per person

With optional wine pairing – $105 per person

To order your Vegan Harvest Dinner to enjoy at home, please fill out the Takeout Form below.
Pickup will be available from 10:00 am to 12:00 pm Thanksgiving morning.
Takeout orders will close on Tuesday, November 25th.

~ Vegan Harvest Dinner Menu ~

Takeout Order Form

Harvest Dinner

Meal 1

Meal 2

Meal 3

Meal 4

Meal 5

Meal 6

Meal 7

Meal 8

Meal 9

Meal 10

Section Break

17 th Annual Vegan Harvest Dinner

Thanksgiving Day – Thursday, November 27th5-course Prix Fixe Menu Dinner – $80 per person

With optional wine pairing – $105 per person

To order your Vegan Harvest Dinner to enjoy at home, please fill out the Takeout Form below.Pickup will be available from 10:00 am to 12:00 pm Thanksgiving morning.Takeout orders will close on Tuesday, November 25th.

~ Vegan Harvest Dinner Menu ~

Takeout Order Form

Harvest Dinner

Meal 1

Meal 2

Meal 3

Meal 4

Meal 5

Meal 6

Meal 7

Meal 8

Meal 9

Meal 10

Section Break

Thanksgiving Day – Thursday, November 27th

5-course Prix Fixe Menu Dinner – $80 per person

To order your Vegan Harvest Dinner to enjoy at home, please fill out the Takeout Form below.
Pickup will be available from 10:00 am to 12:00 pm Thanksgiving morning.
Takeout orders will close on Tuesday, November 25th.